Winter isn’t winter without hot beverages. I couldn’t make Peppermint Mocha Coffee Creamer and Pumpkin Spice Coffee Creamer without giving you an Eggnog version. Eggnog is one of my absolute favorite holiday flavors. If you love it like I do, you’ll love this simple creamer recipe flavored with creamy vanilla, spicy nutmeg, and rum extract. And, our hens have just started laying 3-4 beautiful fresh eggs every day, so I’d like to thank them for the lovely photo props.

Cuisinart{GIVEAWAY NOW CLOSED} – Congratulations to Giveaway Entry #862, Angie from Pennsylvania! 

To go along with your homemade coffee creamers, I am giving away one stunning Cuisinart 12-Cup Programmable Coffee Maker with Hot Water System just in time for Christmas. If you have coffee and tea drinkers in your home, this appliance is perfect for you – it makes hot water independent of the coffee side, so you can make hot chocolate or tea at the same time as coffee. Or you can brew your coffee and make hot water for your morning bowl of oatmeal simultaneously. Watch the handy dandy little product video here for more details.

This Giveaway closes on Wednesday, December 19 at 3p.m. Alaska time. The winner will be selected at random and contacted via email for their shipping address. The coffee maker will be shipped via Amazon Prime. To enter this Giveaway, please fill out the form below. This giveaway is sponsored exclusively by Alaska from Scratch.

Merry Christmas!

 

Eggnog Coffee Creamer

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Yields: 3 cups creamer

  • 3/4c water
  • 3/4c sugar
  • 1t vanilla
  • 1t rum extract
  • 1t ground nutmeg*
  • 2c half and half

To a saucepan over medium-high heat, add the water and the sugar. Stir until the mixture heats up and the sugar dissolves, about 2-3 minutes. Remove from heat. Measure 1 cup of the mixture, also known as simple syrup (save any remaining for another use or discard). To the 1 cup of simple syrup whisk in the vanilla, followed by the rum extract and nutmeg. Allow the mixture to cool 5-10 minutes and then add it to the 2c of half and half. Stir well.

Keep in a sealed container (I use a Mason jar) in the refrigerator. Use as you would store-bought coffee creamer. Shake or stir before each use as the nutmeg will settle to the bottom.

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